Standardization parameters for cocoa pods (Theobroma cacao L.)

Nida Isti Azah, Resmi Muchtarichie, Y. Iskandar
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Abstract

Background: Cocoa (Theobroma cacao L.) pods are a waste from chocolate production which has medicinal benefits. Cocoa pods have scientifically proved to have pharmacological activities. Objective: Standardization of plants to be used as medicine is required to control the quality and ensure the safety, efficacy, and quality. Methods: Data on the standardization parameters of cocoa pods were collected from journals published during the period 2010-2020 by searching in Google, Google Scholar, and Research Gate. Results: Standardization parameters of cocoa pods consisted of macroscopic and microscopic examinations, ash content, solute concentration in solvents, phytochemical screening, and thin layer chromatography. Conclusion: Macroscopic examination showed that the skin of cacao fruit has a brownish-yellow color and purplish red, a specific odor, and a bitter taste with four forms, namely amelonado, angoleta, cundeamor, and calabacil. Microscopic examination showed a collection of stone cells and hair covering. The moisture content of cocoa pods fulfills the requirement which is below 10%. The total ash content is 5.80 - 7.41, and the acid-insoluble ash content is 0.45 - 0.64. The concentration of solute in water is higher than in ethanol with 22.69 and 5.21, respectively. The phytochemical screening showed that cocoa pods have flavonoids, saponins, quinones, tannins, steroids, triterpenoids, monoterpenes, and sesquiterpenes. The thin-layer chromatography indicated the presence of phenolic compounds, catechol tannins, flavonoids, and terpenoids. Keywords: Cocoa pods, standardization, Theobroma cacao
可可豆荚(Theobroma cocoa L.)标准化参数
背景:可可(Theobroma cacao L.)豆荚是巧克力生产的废物,具有药用价值。科学证明可可豆荚具有药理活性。目的:为控制药用植物的质量,保证药用植物的安全性、有效性和质量,需要对药用植物进行标准化管理。方法:通过Google、Google Scholar和Research Gate检索2010-2020年间发表的期刊,收集可可豆荚标准化参数数据。结果:可可豆荚的标准化参数包括宏观和微观检查、灰分含量、溶剂中溶质浓度、植物化学筛选和薄层色谱。结论:肉眼观察发现,可可果皮呈棕黄、紫红色,有特有的气味,苦味有四种形态,分别为青铜色、安哥拉色、孔丘味和葫芦味。显微镜检查显示石细胞和毛发覆盖。可可豆荚水分含量低于10%,满足要求。总灰分5.80 ~ 7.41,酸不溶性灰分0.45 ~ 0.64。溶质在水中的浓度高于乙醇,分别为22.69和5.21。植物化学筛选表明,可可豆荚中含有黄酮类、皂苷类、醌类、单宁类、甾体、三萜、单萜和倍半萜。薄层色谱分析表明,其中含有酚类化合物、儿茶酚类单宁、黄酮类化合物和萜类化合物。关键词:可可豆荚,标准化,可可
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